Step 1: Roast the Vegetables

  1. Preheat the Oven: Set your oven to 400°F (200°C).
  2. Prepare the Vegetables: Place the carrot chunks and diced potatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
  3. Roast: Spread the vegetables out in a single layer and roast for 25–30 minutes, stirring halfway through, until golden brown and tender. Set aside.

Step 2: Sear the Beef

  1. Heat Oil: In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
  2. Brown the Beef: Season the beef stew meat with salt and pepper, then add it to the pot. Sear the beef on all sides until browned. This step locks in flavor.
  3. Remove and Set Aside: Transfer the browned beef to a plate and set aside.

Step 3: Sauté the Aromatics

  1. Cook the Onion and Celery: In the same pot, add the diced onion and sliced celery. Sauté for 5–7 minutes, or until softened.
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4: Build the Soup Base

  1. Add the Broth and Tomatoes: Pour in the beef broth and canned diced tomatoes with their juice. Stir to combine.
  2. Add the Barley: Stir in the pearl barley, ensuring it’s submerged in the liquid.
  3. Return the Beef: Add the browned beef back into the pot.
  4. Season: Add the thyme sprigs, bay leaf, and a pinch of salt and black pepper.

Step 5: Simmer the Soup

  1. Bring to a Boil: Increase the heat to high and bring the soup to a boil.
  2. Reduce Heat and Simmer: Lower the heat to a gentle simmer, cover, and cook for 45–60 minutes, or until the barley is tender and the beef is fork-tender. Stir occasionally to prevent sticking.

Step 6: Add the Roasted Vegetables

  1. Incorporate the Roasted Veggies: Add the roasted carrots and potatoes to the soup during the last 10 minutes of cooking. This ensures they absorb the broth’s flavor while retaining their roasted texture.

Step 7: Adjust and Serve

  1. Taste and Season: Taste the soup and adjust the seasoning with more salt and pepper if needed.
  2. Remove Herbs: Discard the thyme sprigs and bay leaf before serving.
  3. Garnish and Enjoy: Ladle the soup into bowls and garnish with fresh parsley or a sprinkle of Parmesan cheese, if desired. Serve with crusty bread or a green salad.

Tips for Success:

  1. Choose the Right Beef: Use beef stew meat or chuck roast for tender results.
  2. Roast Veggies for Extra Flavor: Don’t skip the roasting step—it adds a caramelized depth to the soup.
  3. Make It Ahead: This soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.
  4. Freeze for Later: This soup freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months.

Why You’ll Love This Soup

Beef and Barley Soup with Roasted Carrots and Potatoes is a complete, nutrient-packed meal in one pot. It’s warming, satisfying, and perfect for feeding a crowd or meal prepping for the week. With its rich broth, tender beef, chewy barley, and caramelized vegetables, this soup delivers comfort and flavor in every bite.

Give it a try, and enjoy a hearty, wholesome dish that’s sure to become a family favorite!